Inspired by Ree Drummond's method, short ribs are made tender and flavorful by first cooking pancetta in a Dutch oven. Pancetta adds a rich flavor through its unique curing process. After cooking the pancetta, high-quality olive oil is added, and the short ribs are browned in the reserved fat. Drummond recommends using a Dutch oven for its ability to evenly cook and braise, resulting in short ribs that fall off the bone.
To use Drummond's method for cooking short ribs in pancetta fat, dice up six pieces of pancetta and cook them over medium heat in a large Dutch oven.
Pancetta is an Italian cured meat with a very rich flavor, similar to bacon but made from pork belly using a different curing process.
A Dutch oven is really the best tool to use for her short rib recipe; it cooks food slowly and evenly and is perfect for braising.
Short ribs cooked properly in pancetta fat become tender and flavorful, achieving a melt-in-your-mouth texture that is highly desirable.
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